|Chopped onion||1⁄2 Cup (8 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Diagonally sliced celery||1 1⁄2 Cup (24 tbs)|
|Canned broiled sliced mushrooms||3 Ounce (1 Can , 2/3 Cup)|
|Chicken bouillon cubes||2|
|Soy sauce||1 Tablespoon|
|Canned pineapple tidbits||13 1⁄2 Ounce, drained (1 Can)|
|Canned water chestnuts||5 Ounce, drained and sliced (1 Can)|
|Diced cooked turkey||2 Cup (32 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
Cook onion in butter till tender.
Stir in peas, celery, mushrooms, bouillon cubes, and 1 cup water; bring to boil; cover; simmer 5 minutes.
Combine cornstarch and soy sauce; stir into mixture.
Cook and stir till mixture boils.
Add pineapple, water chestnuts, and turkey; heat through.